Nut Cheese Dip (Printable Version)

# What You’ll Need:

01 - 3/4 - 1 cup warm water.
02 - 1 cup unroasted cashews.
03 - 1 clove garlic, diced.
04 - 2 Tbsp nooch.
05 - 1/2 tsp cumin powder.
06 - 1 tsp red chili powder.
07 - 1/2 tsp table salt, plus extra if needed.
08 - 1 Tbsp spicy harissa paste (or fiery salsa/any hot sauce/diced tomatoes/smoky adobo chipotle).

# Steps To Make It:

01 - Combine everything in your blender with minimal water first, then add more till you get a smooth, pourable mix.
02 - Try it and tweak as needed - more nooch makes it cheesier, extra spices kick up the heat and flavor.
03 - Pair with tortilla chips or add to your favorite Southwest dishes. Top with a dollop of harissa or salsa if you want.

# Extra Notes:

01 - A compact or powerful blender gets best results.
02 - Stays fresh in the fridge for 7 days.
03 - Pop it in the freezer for up to 4 weeks.

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